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Meal families
Veal
Veal grenadine with porcini mushrooms and potatoes
Veal grenadine : Slice of meat cut from the tenderloin, prepared in the style of a tournedos.
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Snails cassolette with cream and morel
Cassolette : individual container for presenting a dish.
> view pairingsMain meals
Chicken rice pilaf
Pilaf : wheat, quinoa or rice cooked in a seasoned broth in the oven or or casserole dish.
> view pairingsDesserts
Oreillettes
France. Occitania. Aude. Gard. Hérault. Pyrénées-Orientales. Provence-Alpes-Côte d'Azur. Alpes-Maritimes. Bouches-du-Rhône. Var.
Variety of fritter with thin and crispy batter often flavored with orange blossom water and dusted with powdered sugar.
Desserts
Black fruit pavlova
Pavlova : meringue topped with whipped cream and fresh fruit.
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Jambon-beurre
France.
Ham sandwich made with half a fresh baguette cut lengthwise, spread with butter (with or without salt) and filled with slices of ham, often pickles.
Desserts
Strawberry pierogi
Poland.
Pierogi : stuffed dumpling cooked in boiling water.
Stuffed with sour cream, sugar, and strawberry.
Served hot or cold.
Desserts
Praline macarons
Macaron : cupcake made of two meringue-based biscuits with a cream or ganache filling in between.
> view pairingsPoultry
Pigeon and mallard salmis
Salmis : game or poultry carcass reduction in spiced wine sauce.
> view pairingsCooked meats
Grenier médocain
France. Nouvelle-Aquitaine. Gironde. Médoc.
Andouille made from pork stomachs, intestines, and strips of ham, cooked in a garlicky, spiced vegetable broth.
Salads
Mesclun with goat cheese
Mesclun : mixed salad composed of at least 5 varieties of shoots or leaves from chicory, oak leaf lettuce, lettuce, lamb's lettuce, dandelion, purslane, spinach shoots, arugula, escarole, radicchio or aromatic herbs.
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